Great Physicians RX - GPRX Maker's Multi contains a broad array of whole food vitamins and minerals that have been fermented with probiotic microorganisms and their enzymes. Thirteen whole foods and herbs within Maker's Multi are utilized to deliver nutrients in a "body-ready" food form. Maker's Multi contains 100% or more Daily Value of Vitamin E, B-6, B-12, Zinc, Selenium, and Chromium. Fermentation of these ingredients allows for nutrients in food to be more easily digested and assimilated by the body.
Supplementing your diet with a multivitamin/mineral in the form of food that is healthy for the body is highly recommended. When used in conjunction with a healthy diet, Maker’s Multi can help you receive your daily nutritional needs.Maker’s Multi contains the following amounts of these key nutrients:
- 150% DV of Vitamin E
- 800% DV of Vitamin B-12
- 300% DV of Vitamin B-6
- 100% DV of Folic Acid (B-9)
- 300% DV of Pantothenic Acid (B-5)
- 100% DV of Zinc
- 140% DV of Selenium
- 150% DV of Manganese
- 160% DV of Chronium
- 150% DV of Vitamin C
- 250mg of Calcium
- 5 mg of Lutein
- 5 mg of Lycopene
- Plus much, much more
What makes Maker’s Multi unique? Maker’s Multi is a whole food multi vitamin and mineral formula that utilizes fermentation technology to create Whole Food Complex nutrients. Through fermentation, Whole Food Complex nutrients are more available to the body. In addition to the vitamins and minerals in Maker’s Multi, Whole Food Complex nutrients contain enzymes, antioxidants, organic acids and probiotic microorganisms and their metabolites. Maker’s Multi also contains the Ancient Herbal Complex, a unique blend of botanicals used during ancient times which support abundant health: pomegranate, grape, olive, Marjorana syriaca (hyssop), fig, and apple. Pomegranate and grape in particular contain antioxidants, compounds that preserve and protect the body from free radical damage.
“Vita” in vitamins means life. However, there is very little life in the isolated chemicals consumed today as vitamins by the majority of supplement users. Before the industrial revolution of the 20th century with advancements in extraction techniques and commercially scaled up chemical synthesis methods these health-essential nutrients were never available to humans in high concentrations and/or as isolated compounds. Historically, vitamins were obtained solely through food intake.
What constitutes food? Everything we eat is (or was) alive at some point (animals, plants, fungi, bacteria) and consists of cells. Not isolated chemicals, but cells. From complex animal tissues to single cell organisms consumed for the purpose of nourishing our bodies, the cell is the lowest common denominator of food. Perhaps, instead of the term “whole food based vitamins or nutrients” we should start using the term “cell based nutrients”.
Before we take a look at how chemically synthesized vitamins differ from cell based nutrients, there is something positive that needs to be said for isolated vitamins. In allopathic medicine these chemicals are commonly used to treat vitamin deficiency diseases, such as beriberi (vitamin B1 deficiency), scurvy (vitamin C), xerophtalmia (vitamin A), rickets (vitamin D), etc. Elimination of these health-devastating conditions is one of the biggest achievements of the 20th century. In 1929, the Nobel Prize for Medicine was presented to Hopkins and Eijkman for their discovery of several vitamins, shortly followed by the development of chemical methods of vitamin synthesis. Since then, we learned to r:" ":rring forms of vitamin E only the á-tocopherol form of the vitamin can be found in human plasma. Furthermore, there is only one stereoisomer of á-tocopherol naturally occurring in foods is maintained in plasma - RRR-á-tocopherol (historically and incorrectly called d-á-tocopherol). Synthetic á-tocopherol (historically and incorrectly called dl-á-tocopherol) is made out of eight different stereoisomers, 4 of which have no vitamin E activity, 3 have vitamin E activity but do not occur naturally in food and one identical to naturally occurring RRR-á-tocopherol. Biopotency of natural vitamin E is 36% higher than synthetic á-tocopherol if it is compared when they are taken separately. When both forms administered simultaneously, natural á-tocopherol is twice as bioavailable as synthetic.
Some isolated vitamins, however, can be produced in the forms that are absolutely identical to the naturally occurring vitamins. Although the exact molecular configuration is achieved, an isolated vitamin is still only a poor attempt to imitate what only nature can create – a live cell with myriads of molecules, known and unknown, a nutritional quilt in which vitamins are strategically placed as a part of an overall design.
Take vitamin C, for example. Ascorbic acid is a small organic molecule that modern-day chemical industry has no difficulty reproducing in mass quantities. Food source of vitamin C, however, contain much more than just ascorbic acid. Bioflavonoids naringin and hesperidin found in citrus fruit, peralgolidin and quercetrin found in acerola cherry are often called “satellite” compounds of naturally occurring vitamin C. The view that satellite bioflavonoids might act as compounds that reduce the need for ascorbic acid was first suggested over half a century ago and was based on experiments with guinea pigs. Later, in a well-designed clinical trial using healthy volunteers Vinson and Bose demonstrated that vitamin C from citrus extract was 35% more bioavailable than the equal amount of synthetic ascorbic acid. Possible mechanisms of this improved bioavailability include slower but enhanced absorption, better stability and retention of ascorbate in the presence of bioflavonoids.
While bioavailability is a big part of why one should choose “cell based vitamins”, this is only the tip of the iceberg. Outside of preventing or treating conditions caused by pure deficiencies, whole food vitamins (but not isolates) play an important role in supporting overall health via multiple mechanisms and pathways.
While supplementation with isolated beta-carotene failed to show cancer-preventative effect, consumption of fruits and vegetable rich in beta-carotene and other carotenoids is indisputably linked to the lower incidence of many types of cancer, heart disease and stroke. It has been postulated that this effect is not due to a single vitamin or nutrient, but to the synergy between many of the components of whole foods.
Among dietary carotenoids, lycopene has been a subject of particularly intensive scientific investigation because of its suggested role in prostate and cardiovascular health. Unlike beta-carotene, lycopene is not converted in the body to vitamin A, but rather acts as an antioxidant. For some time, tomatoes have been known as a good source of the lycopene. A comparison between the effects of dietary lycopene and dietary tomato powder found that isolated lycopene was not as effective as tomato in prostate health model which once again suggests that there may be additional bioactive components in the whole tomato.
Food based minerals typically enjoy the same superior bioavailability when compared to their inorganic counterparts. Absorbability of organically bound cell based selenium is about 40% higher than:" ": while only 50 to 60% of magnesium is absorbed from magnesium oxide. Absorption of dietary chromium significantly benefits from the presence of ascorbate.
There are, however, some exceptions from overwhelmingly encouraging data regarding bioavailbility of nutrients from whole food sources. Presence of certain compounds may diminish absorption of nutrients and minerals from food. These so-called anti-nutrients include compunds such as phytate, oxalate and some forms of high molecular weight polyphenolic polymers. They are typically found in vegetables and legumes at various quantities. The mechanism behind this undesirable effect is a follows: anti-nutrients bind with minerals forming poorly soluble at intestinal pH salts and thus render them less absorbable. Absorbability may be improved, however, by using fermentation of food substrates.
Certain microorganisms used in fermentation are able to break down anti-nutrients such as phytate via enzymatic degradation. Instead, they produce small organic acids and amino acids that have been shown to boost mineral absorbability of minerals. Research shows that removal of phytate from legumes via fermentation results in near 100% improved bioavailability of zinc and magnesium. Another class of anti-nutrients, large molecular weight polyphenols have been shown to undergo degradation by fermenting microorganisms resulting in higher concentration of monomeric polyphenols that do not hinder mineral absorption. Thus, fermentation is useful in increasing bioavailbility of minerals from food substrates.
Maker’s Multi is a comprehensive multivitamin, multimineral, multinutirent supplement created with the whole food philosophy in mind. It employs no isolated compounds. A sophisticated fermentation technology is utilized to produce “cell based” complexes in which essential vitamins and minerals function in concert with other naturally present nutrients and co-factors. Only beneficial probiotic microorganisms are used in the fermentation that produces these complexes.